Lung Roast with Sugar Carrots with Saffron Butter Sauce and Potatoes

• Coarsely crush the black pepper in a mortar. Wash the beef fillets, pat dry and rub with the pepper and olive oil. Fry the fillets in a pan over high heat on both sides for 1-2 minutes. Spread half of the espresso beans in an aluminum grill tray (approx. 20 x 20 cm). Place the fillets on top, cover with the remaining beans and put a lid on. Cook the meat in the preheated oven at 120 ° C for 5-8 minutes. Take out of the oven and let rest for a few minutes.

Sugar carrots:

• Clean and wash the carrots and cut into pieces. Caramelize the sugar in a pan and sauté the carrots. Season with chilli from the mill and add 50 g butter. Add half of the wine and steam the carrots until soft. Season with salt and pepper and mix in the parsley.

Saffron Butter Sauce:

• Peel the shallot and cut it into fine cubes. Bring the rest of the wine to the boil with half of the saffron, bay leaf, white pepper and shallot in a saucepan and reduce to half. Put the egg yolks and the remaining saffron in a metal bowl and pour the white wine reduction through a sieve. Beat it over the hot water bath with the whisk until it is thick and foamy. Reduce the heat, gradually add the remaining butter and whisk in vigorously. Season the hollandaise with salt, pepper and lemon juice.

Fan potatoes:

• Preheat the oven to 175 ° C / fan oven. Peel and wash the potatoes and cut across, close together, but not through. Put in a baking dish. Drizzle with 2 tablespoons of oil and season with salt and nutmeg. Bake in the hot oven for 40–45 minutes. After about 30 minutes, cover the potatoes with flakes of butter and finish baking until golden.

Serving:

• Remove the steaks from the espresso beans, season with salt and pepper and arrange on plates with the carrots and the potatoes. Spread the hollandaise generously over the top. Garnish with herbs if you like.